Once you walk into Angelica, a delectable aroma fills the dimly-lit, eclectically designed space. Marcus Gershkowitz and Erez Mergi, partners and head chefs, utilize a lot of cilantro to enhance the flavor of their culinary creations. A U-shaped wooden bar and stools surround the glass-enclosed kitchen, and the ceiling is crowned by a geometrically patterned mirror. Other than that, the decor is minimalistic in order to showcase the beauty of the edible works of art. Two private party rooms are available and service is impeccable, with the staff at your beck and call — they will make every effort to please your palate or fulfill any other requests you may have.
A pre-meal basket of bread accompanied by a selection of aioli, eggplant salad, olives and salsa is brought to every table. Although the menu is quite small, it is in both Hebrew and English, which is a brilliant touch and makes the menu accessible to all patrons. Vegetarians and lovers of meat or fish alike can choose easily. The menu is constantly refreshed with new dishes, so stop by frequently and find new things to love — but if there is a request for a dish that no longer appears on the menu, the staff will check to see if they have the ingredients and happily make it for you.
When TCT visited Angelica, we were given some dishes to try. Their unique Quinoa dish, which is served with a sauce garnished with a variety of delectable vegetables, cilantro, arugula, endive, cranberries and nuts, is colorful as well as mouthwatering. Alongside that, we were given a small plate of sashimi on a bed of kohlrabi, shallots, beetroot, relish and (of course) cilantro, which was as beautiful as it was delicious. Fish fillet in miso was our next surprise — was bathed in mushrooms, Wakame seaweed, spinach, ginger, and lemongrass. The taste was bold yet delicate, and the dish was thoroughly enjoyable.
Our last two dishes were must-haves. The first was a heavenly, seven-hour baked lamb, which is glazed with maple and lamb stock and served along with crispy salad and fresh herbs. We also tried the sauteed beef fillet, which was ‘beautiful to behold’ and tasted even better! The fillet rests upon artichoke, roasted tomatoes and garlic, and green beans. These last two dishes most definitely showcased Marcus’ unique artistry and culinary skill.
The wine list is amazing, and is definitely a delight for the wine connoisseur. Along with our meal, TCT chose Matar red, a classic, tasteful choice. We also finished our meal with Angelica’s tantalizing desserts. We were served two of the three available — one was a chocolate dome and the other a strawberry creme and cracker creation, and both were delicious. All in all, Angelica is the place to be in Jerusalem!